Ingredients
Salmon and Topping
- 4 salmon fillets, rinsed and patted dry with paper towels
- 2 tablespoons butter, melted
- ¼ cup plain or seasoned panko crumbs
- 1 tablespoon chopped fresh parsley
- ⅓ cup honey mustard sauce
Instructions
- Prep. Preheat the oven to 400ºF. Lightly grease a rimmed baking sheet with cooking spray or line it with foil, and set aside.
- Make the panko topping. In a small bowl, combine the melted butter, panko crumbs, and chopped fresh parsley; mix until thoroughly wet and combined.
- Add the honey mustard and panko coating. Brush each salmon fillet evenly with the prepared honey mustard sauce. Then press the panko crumbs mixture evenly over each coated fillet to form a crispy topping.
- Bake. Place the salmon fillets on the prepared baking sheet and bake for 12 to 16 minutes, or until the fish flakes easily with a fork. Ensure the internal temperature reaches 145˚F for safe consumption.
- Serve. Remove the salmon from the oven and let it rest for about 5 minutes before serving to allow the juices to redistribute.
Notes
- Using fresh parsley enhances the flavor of the panko topping, but you can substitute with dried parsley if needed.
- Ensure not to overbake the salmon to keep it moist and tender.
- Use a cooking thermometer for best accuracy in checking doneness.
- This recipe pairs well with steamed vegetables or a fresh green salad.
- For added zest, consider adding a squeeze of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
